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Making great pizza at home often means preparing the dough ahead of time. But what happens if you’ve already shaped your dough into balls and you’re not ready to bake yet? In this guide, I’ll show you the best ways to store pizza dough balls overnight—or even for a few days—without ruining their texture or flavor.
Why Store Dough Balls Instead of the Whole Batch?
Dividing your dough into balls before storing has a few benefits:
- Each ball is ready to use immediately when it’s time to bake.
- The dough ferments more evenly.
- It’s easier to handle and stretch later.
If you’re planning to make pizza often, having your dough already divided saves a lot of time and helps you stay consistent with your results.
Method 1: Store Overnight in the Fridge
If you’re baking the next day, the fridge is the perfect way to let your dough rest and develop flavor.
1. Prepare your containers – Lightly oil the inside to prevent sticking.
You can use containers like these ones, or if you prefer to keep each dough ball separate, try individual trays like these.
2. Place the dough balls inside –
If you’re using a large container, make sure to leave some space between each dough ball so they don’t stick together.
(If you’re using individual trays, you can skip this part.)
3. Cover well – Close the lid tightly or seal with plastic wrap to keep out air and moisture.
4. Refrigerate for up to 24 hours – The cold fermentation slows down yeast activity and improves the dough’s flavor and texture.
5. Bring to room temperature before baking – Take the dough out of the fridge 1–2 hours before baking so it softens and stretches easily.
Method 2: Store for Several Days (Cold Fermentation)
If you want to make your dough 2–4 days ahead, this method gives you even better flavor.
- Follow the same steps as above but reduce the yeast slightly (around 0.05–0.1% fresh yeast or 0.02–0.03% instant yeast).
- Store the dough balls in the fridge for up to 72–96 hours.
- Once you’re ready to bake, take them out and let them rest at room temperature for 2–3 hours.
You’ll notice a more complex aroma and a soft, airy crust — perfect for Neapolitan-style pizza.
Method 3: Freezing Pizza Dough Balls
If you want to make dough in bulk or store it for longer, freezing works great.
1. Pre-shape the dough into balls – Do this right after the first rise.
2. Lightly oil each dough ball and place them on a tray.
3. Freeze for 1–2 hours, until the surface hardens.
4. Transfer to freezer bags or containers and seal tightly.
To use frozen dough:
Move the dough balls to the fridge 12–18 hours before baking. Then let them sit at room temperature for 1–2 hours before stretching.
Pro Tips
- Avoid stacking dough balls — they’ll stick together and lose shape.
- Label each container with the date, so you know when it was made.
- Never leave dough out at room temperature for more than 6–8 hours unless it’s a same-day recipe.
Recommended Tools
Here are some useful tools for storing and managing your pizza dough:
- Pizza Dough Proofing Box – Perfect for storing multiple dough balls and preventing drying.
- Individual Pizza Dough Trays – Keep each dough ball separate and ready to use.
- Kitchen Scale – For dividing equal dough portions easily.
Final Thoughts
Storing pizza dough properly is one of the easiest ways to improve your homemade pizza. Whether you refrigerate it overnight or freeze it for next week, the key is to give your dough time to rest and develop flavor.
When you’re ready to bake, make sure the dough comes to room temperature, and you’ll get that soft, airy texture that defines great pizza.
If you’re new to pizza dough making, check out my related guides:
Neapolitan Pizza Dough with Poolish – Easy Guide
Neapolitan Pizza Dough No Poolish – Perfect for Beginners
